Description
This vibrant Cherry Tomato Couscous Salad combines the sweetness of roasted and fresh cherry tomatoes with tender Israeli couscous, crunchy roasted chickpeas, crisp cucumber, and tangy feta cheese. Enhanced with a fresh lemon, garlic, and thyme dressing, this salad is a flavorful and nutritious option perfect for a light lunch or side dish.
Ingredients
Scale
Tomatoes
- 4 cups cherry tomatoes, halved (reserve half for roasting)
Couscous
- 1 cup dry Israeli couscous
- 1½ cups water
- ¼ tsp sea salt
Dressing
- 1 tbsp extra-virgin olive oil, plus more for drizzling roasted tomatoes
- 2 tbsp fresh lemon juice (divided)
- 2 garlic cloves, minced (divided)
- Leaves from 6 sprigs fresh thyme, plus more for garnish
- Sea salt and freshly ground black pepper to taste
Salad Mix-Ins
- 1½ cups roasted chickpeas, tossed with ¼ tsp smoked paprika before roasting
- ½ cup crumbled feta cheese
- 1 cucumber, diced
- ¼ cup fresh basil leaves, chopped
Instructions
- Roast the Tomatoes: Preheat the oven to 300°F (150°C). Place half of the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 2-3 hours until the tomatoes are shriveled and their flavors are concentrated.
- Cook the Couscous: In a medium saucepan, bring 1½ cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and cool to room temperature.
- Prepare the Dressing: In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp fresh lemon juice, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper. Adjust seasoning and add more lemon juice if desired.
- Assemble the Salad: In a large bowl, combine the cooked couscous, roasted tomatoes, fresh cherry tomatoes, roasted chickpeas, diced cucumber, and crumbled feta cheese.
- Dress and Toss: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Garnish and Serve: Sprinkle with chopped fresh basil and additional fresh thyme leaves. Serve immediately or refrigerate for up to 3 days.
Notes
- Roasting the tomatoes slowly enhances their natural sweetness and intensifies flavor.
- Israeli couscous, also known as pearl couscous, provides a chewy texture that holds up well in salads.
- To make roasted chickpeas, toss cooked chickpeas with smoked paprika and roast until crispy for added crunch.
- The salad can be served cold or at room temperature, making it ideal for meal prep or picnics.
- Adjust lemon juice and seasoning in the dressing to taste for balance.
